3 tsp. olive oil
2 cloves minced garlic
2 (6 1/2 oz.) cans of chopped clams, drained & reserve liquid
1/2 c. fresh chopped parsley
1/2 c. dry white wine
1 tsp. basil leaves
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. thyme

Saute garlic in oil in a saucepan. Stir in reserved clam liquid and parsley. Cook and stir 3 minutes. Add clams, wine, basil, salt and pepper and thyme. Simmer on low for 5 minutes. A bottle of clam juice may be added if desired. Serve over linguine. Serve with garlic bread.